• Preheat oven to 300 degrees.
• Place bacon into a 5-quart Dutch oven and heat over medium to medium-low until cooked and crispy, about 18-20 minutes. Using a slotted spoon, transfer the bacon to a paper towel lined plate.
• Sear sausages for 3 to 4 minutes on both sides. Transfer to a cutting board and slice into thirds.
• Remove the pot from the burner and layer, onions with a pinch of salt and parsley, bacon, sausages, more parsley, potatoes, cabbage, carrots, and then a few pinches of both salt and pepper and the remaining minced parsley.
• Pour stock over top, cover and place back onto burner. Bring liquid up to a boil before covering and transferring pot to preheated oven for 1 hour and 30 minutes or until the potatoes are fork tender. Adjust seasoning to taste.
• Remove and ladle into bowls with a little of the broth and serve immediately with sourdough or brown bread.

• Preheat oven to 450°F.
• In a large bowl combine the dry ingredients: both flours, oats, salt and baking soda. Mix thoroughly all the dry ingredients.
• Whisk buttermilk and molasses. Make a well in the center of the dry ingredients. Pour in the buttermilk mixture.
• Using a fork or spatula, stir gradually until combined.
• With floured hands, knead into a ball.
• Shape the dough into a circle and place on a lined baking sheet. Press flat to about 2 inches thick. It will form a round loaf about 8 inches in diameter.
• With a sharp knife cut a deep cross on top of the ball.
• Bake in the preheated oven for 15 minutes at 450°F. Reduce the heat to 400°F then bake for an additional 20-25 minutes or until the bottom of the bread sounds hollow when tapped.

• Preheat oven to 350 degrees F.

Meat Filling Directions

• In a large skillet, brown the ground beef until no longer pink; then add the onions, carrots, beets, celery and garlic.
• Allow the vegetables to soften for 2-3 minutes; deglaze the pan with the red wine to get all that lovely caramelization, let the alcohol cook off then add the tomato paste and stir in well.
• Add the remaining meat filling ingredients. Mix well and allow to cook over medium heat until most of the liquid has been absorbed; approximately 15-20 minutes. Prepare colcannon while simmering.

Colcannon Directions

• Put the potatoes in a medium pot and cover with cold water by at least an inch. Add 2 tablespoons of salt, and bring to a boil.
• Boil until the potatoes are fork tender, 15 to 20 minutes. Drain in a colander.
• Return the pot to the stove and set over medium-high heat. Melt the butter in the pot and once it’s hot, add the greens.
• Cook the greens for 3-4 minutes, or until they are wilted and have given off some of their water.
• Add the green onions and cook 1 minute more.
• Pour in the milk or cream, mix well, and add the potatoes. Reduce the heat to medium.
• Use a fork or potato masher and mash the potatoes, mixing them up with the greens. For a smoother texture use a paddle attachment on a stand mixer, this will increase the fluffiness as well.
• Add salt to taste, allow to cool slightly and whip in a slightly beaten eggs if using for cottage pie topping.

Assembly and Baking Directions

• Remove the thyme and bay leaves from the meat filling and place in an oven safe casserole dish, 9×13 or similar size;
• Then top with prepared colcannon. this can be spread, scooped, or piped on top. If piping be sure to use a larger size star tip to reduce clogging from additions to mashed potato topping. Option to brush the top with egg wash as well for darkened color.
• Bake for 30 minutes until golden brown on top and bubbly and thick underneath.
  
• Serve with brown bread and your favorite irish stout beer!